Lets compare vitamin content per 5 ounces of Pie crust, standard-type, prepared from recipe, unbaked vs Oranges:
Pie crust, standard-type, prepared from recipe, unbaked has 4 times more Vitamin B1, 6.2 times more Vitamin B2, 10.4 times more Vitamin B3, 2.4 times more Vitamin B9, 1.6 times more Vitamin E and more Vitamin K than Raw Oranges.
While Raw Oranges contain more Vitamin A, 1.6 times more Vitamin B5, 2.7 times more Vitamin B6 and more Vitamin C than Pie crust, standard-type, prepared from recipe, unbaked.
Both Pie crust, standard-type, prepared from recipe, unbaked as well as Raw Oranges have insufficient amounts of Vitamin B12 and Vitamin D in 5 oz.
Comparing minerals per 5 ounces for Pie crust, standard-type, prepared from recipe, unbaked vs Oranges:
Pie crust, standard-type, prepared from recipe, unbaked has 1.8 times more Copper, 25.7 times more Iron, 15.3 times more Manganese, 4.3 times more Phosphorus, 37.6 times more Selenium, more Sodium and 5.6 times more Zinc than Raw Oranges.
While Raw Oranges contain 4.4 times more Calcium, 3.1 times more Potassium and 4.4 times more Water than Pie crust, standard-type, prepared from recipe, unbaked.
Both Pie crust, standard-type, prepared from recipe, unbaked and Raw Oranges have similar amounts of Magnesium per 5 oz.
Comparison of macro-nutrients per 5 ounces:
Pie crust, standard-type, prepared from recipe, unbaked has 10 times more Energy, 256.7 times more Fat, 511.6 times more Saturated Fat, 70.9 times more Omega 3, 423.5 times more Omega 6, 3.6 times more Carbohydrate, 1.4 times more Fiber and 6.1 times more Protein than Raw Oranges.
While Raw Oranges contain 62.3 times more Sugars than Pie crust, standard-type, prepared from recipe, unbaked.
Both Pie crust, standard-type, prepared from recipe, unbaked as well as Raw Oranges have insufficient amounts of Cholesterol, Glucose and Sucrose in 5 oz.